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What degree of doneness should you be looking for when cooking steak? Here’s our internal cooking temperature guide for rare, medium rare and well done beef.
Medium rare steak needs an internal temperature of 130 to 135℉ (54 to 57℃), which should take around 6 minutes on a medium-high grill. Turn the steak once, giving it 3 minutes and 30 seconds on each side.
Medium Rare -130F. Medium rare steak will have warm red center – perfect steak texture with a nice brown crust. Cooking to medium rare allows the fat (marbling in the steak) to render and add buttery, rich flavors to your steak. This is the ideal doneness for a juicy, flavorful steak.
In order to reach the proper cooking temperature for a medium rare steak, you will need a meat thermometer, such as a ThermoPro Digital Instant Read Thermometer, along with the following steak temp chart for perfectly medium rare steaks every time.
To cook a medium-rare steak, place it on a hot grill for approximately 5 minutes. Flip, rotate, and move to another spot on the grill. Cook an additional 4 minutes, or until it reaches an internal temperature of 130°F (it will continue to cook while resting). Let rest for 5 minutes, slice and serve.
Using your meat thermometer is the best way to know if your steak is done. Simply insert the thermometer into the thickest part of the steak. You'll want to avoid the bone or fat and use the following temperature guide below.
Medium-rare steak is the most popular level of doneness and many chefs consider it the ideal temperature. Steaks served at this target temperature are slightly warm, and have the best juiciness and texture. Medium-rare steaks are seared on the outside and the center has a dark pink red color.
And with a thermometer as fast and accurate as the Thermapen ® Mk4, you can actually get a reading on the thermal center of the steak (it’s coolest part) and be assured of consistent results every time. A fast, accurate thermometer is one of the simplest ways to improve the safety and quality of your food.
Using a Meat Thermometer for Steak. Prior to cooking steak, make sure to invest in a high-quality meat thermometer. The temperatures in this guide mean nothing if there isn’t a way for you to measure what is happening on the inside of a steak. I recommend using an instant-read digital thermometer, like the Thermapen ONE from ThermoWorks.
The ideal medium-rare doneness is a balance of pinkness and juiciness and is cooked until the internal temperature hits 130-135°F. Let the cut of meat spend enough time on the grill for the heat to spread evenly and use a meat thermometer to precisely check for the desired temperature.